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#GBBOBloggers2016

  • InRecipes

    Sticky Chocolate Chip Rolls | #GBBOBLOGGERS2016 Week 3

    When it was announced that week three on The Great British Bake Off was bread week I’ll admit I did panic a little and contemplated just skipping this week all together! I’ve never made bread before and just the thought of it scared me. But I am determined to join in with baking along each week so I set about finding an easy fool proof chocolate bread recipe.

    I headed straight to my favourite baking blogger Jane who blogs over at Jane’s Patisserie as she always has easy to follow yet utterly scrumptious recipes that never ever fail. I’m always making her cheesecakes which are such a big hit every time so I was super pleased to find her recipe for Sticky Chocolate Sweet Rolls. It looked easy enough so I ordered the ingredients and hoped for the best basically!

    I need not have worried as is the case with all of Jane’s recipes, they turned out absolutely perfect. They were honestly so straight forward to make, I literally couldn’t believe it. I followed the recipe to the letter and they were beautiful and most importantly they taste amazing! I will definitely be making them again and again 😉


    Ingredients (Makes 12)

    Dough
    – 600g Strong White Bread Flour, plus extra for dusting
    – 14g Dried Yeast
    – 75g caster sugar
    – 90g Unsalted Butter
    – 275ml Milk, I use full fat but you can easily use semi skimmed!
    – 1 Large Egg

    Filling
    – 45g Butter, Melted
    – 100g Caster Sugar
    – 100g Light Brown Sugar
    – Seeds of 1/2 Vanilla Pod
    – 200g Chocolate Chips

    Icing
    – 200g Icing Sugar
    – 1-2 tbsp water
    – Cocoa powder

    Method

    1) Sift the flour into a large bowl, and add the caster sugar and yeast. Mix so they are all even distributed! Rub the butter into the mixture until it resembles fine breadcrumbs – Like when making scones! (If you’re feeling lazy, then whizz these ingredients in a food processor until breadcrumbs)

    2) Heat the milk gently until warm, it should just about start steaming in the pan – mix the milk and the egg into dough and mix/knead for 7-10 minutes. I use my KitchenAid with the dough hook, it only takes 5-7 minutes to knead! It should spring back when touched (Like a cake does when cooked!)

    3) Move to a lightly oiled bowl and cover with clingfilm – leave in a warm place and leave to rise for 1-2 hours (I made these on a relatively chilly day so it took the full two hours)

    4) Whilst the bread is proving you can make the vanilla sugar – mix the caster sugar, brown sugar, and vanilla pod seeds until a sand like texture is formed. Leave to the side.

    5) Once risen, remove the dough from the bowl and roll out onto a lightly floured work surface. I rolled mine to 50cmX30cm. (20″X12″)

    6) Gently brush the surface with the melted butter, then sprinkle on the Vanilla Sugar, sprinkle on the chocolate chips so they are even across the dough. Roll from the long side to the long side (so that a 50cm sausage is formed, you roll the 30cm length) Cut this into 12 pieces and place into an oven proof dish. I used a rectangular dish 30cmX24cm (12″X9.5″)

    7) Cover again and leave to rise for 1 hour – towards the end of the hour heat the oven to 180C – Once the hour is up, bake in the oven for 20-25 minutes until golden brown on top and cooked through! Leave to cool.

    8) Once cooled, mix the icing sugar with the water, split into two bowls and mix half with a touch of cocoa powder – drizzle onto the sweet rolls and enjoy!

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    Mummy Mishaps
    24
  • InRecipes

    Lemon & Raspberry Vienesse Whirls | #GBBOBLOGGERS2016 Week 2

    Week two of The Great British Bake Off was biscuits week! I love making biscuits but I tend to stick to cookies or maybe some short bread or gingerbread if I’m feeling really adventurous. But that’s about as far as it goes. I have never made Vienesse Whirls but I figured now was as good a time as any to give them a go, right?I decided I’d like to give my whirls a slight flavour twist so after lots of research both online and in my favourite baking recipe books, I finally settled on lemon and raspberry Vienesse Whirls. One of my all time faaaavourite flavour combinations. Although, I’d definitely like to give some chocolate ones a go in the future too!

    So of course there was a few disasters in the kitchen. Firstly a whole box of icing sugar fell from a cupboard and knocked a glass of milk over which managed to go absolutely everywhere, including all over my camera!! Cue frantic panicking from me and some crying from Bella as Mama miiiight have shouted a swear word very loudly which seemed to upset Bella ALOT. Not my finest parenting moment.

    Secondly the recipe I used for buttercream curdled and pretty much resembled vomit! Seriously gross. So it ended up in the bin and I re made it using my usual frosting recipe instead. And lastly when assembling my whirls the frosting was clearly too warm which resulted in it not holding the piping I had so carefully piped and it then resulted in the Vienesse whirls sliding around all over the place. Eeeek. Next time I will definitely pop the frosting in the fridge for a bit before piping it!

    Apart from all of the above, I was actually pretty pleased with my Vienesse Whirls and most importantly they tasted absolutely DELICIOUS. Which of course is what matters most!


    Ingredients (Makes around 6, dependant on size!)
    For the whirls
    • 200g unsalted butter, at room temperature
    • 50g icing sugar
    • 200g plain flour
    • 40g cornflour
    • Finely grated zest 1 lemon
    • ½ tsp vanilla paste
    • 3 tbsp whole milk

    For the filling

    • 80g unsalted butter, softened
    • 250g icing sugar
    • Finely grated zest of 1 lemon
    • 25ml of milk
    • 100g raspberry jam
    • Icing sugar to dust

    Method

    1. Pre heat your oven to 170 degrees/ gas 5. Line 2 large baking sheets with baking parchment. Using a freestanding electric mixer (I used my Kenwood K mix but an electric hand mixer would be ample), beat the butter, icing sugar, plain flour, cornflour, lemon zest, vanilla paste and milk until smooth and creamy with a soft, pipeable consistency. If your mixture is a little thick, add a splash more milk to help loosen it slightly.
    2. Spoon your mixture into a piping bag (I use disposable ones normally) fitted with a large star nozzle, then pipe 12 circular swirls, roughly about 5cm in diameter, onto the lined sheets, leaving an even gap between each biscuit. To pipe, start at the outside and pipe a smooth spiral inside, finishing with a gentle squeeze to fill the centre and a small lift to finish the biscuit. Chill for 15 minutes in the fridge.
    3. Bake your whirls in the pre heated oven for 16-20 minutes until pale golden. Remove from the oven and leave on the sheets for 5 minutes before carefully transferring the whirls to a cooling rack to finish cooling.
    4. While the whirls cool, you can make the filling. Using an electric mixer, beat the butter, icing sugar, milk and lemon zest together to form a smooth, creamy icing. Transfer to a clean piping bag. Chill the filling in the fridge until needed.
    5. When the biscuits have completely cooled, carefully pipe a little icing on the flat side of 12 of the biscuits. Spoon a little jam on top, then top with another biscuit. Dust a little sieved icing sugar over your biscuits and enjoy immediately with a cup of tea!

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    Mummy Mishaps
    14
  • InBrand Collaborations, Recipes

    Orange Drizzle Cake | #GBBOBloggers2016 Week 1

    As you will have probably gathered by now, I’m a pretty passionate baker. I love baking and trying new recipes so It’s no surprise that I absolutely LOVE the Great British Bake Off. This year I’m super excited to be joining in with Jenny and some other lovely bloggers for the ‘Great Bloggers Bake Off’. Each week I’ll be baking something inspired by the bakes made on the show and then sharing the recipe here on the blog.

    If you watched the bake off last Wednesday then you will know that it was Cakes week and one of the cakes that the bakers made was a drizzle cake. As I’ve already shared my lemon drizzle recipe on the blog (here) I turned to my Mother in law for ideas as she’s also a very keen baker. She very kindly gave me the recipe for this Fruity Orange Drizzle Cake which actually originally belonged to her Grandmother!! So it’s been passed down the generations and hopefully I can then pass it onto Bella to bake too!

    This is my first time baking this cake and I’m so so pleased with the result. It’s absolutely delicious and very straight forward to make. I’ll definitely be baking it again! The zesty orange teamed with the sweet sugar for the drizzle is a match made in heaven.

    I really struggled with photographing this cake as it has a very ‘rustic’ appearance so it doesn’t exactly come across as a particularly beautiful bake in photos but I can assure you that it tastes utterly scrumptious!


    Ingredients 
    For the sponge
    • 4oz butter at room temperature
    • 8oz caster sugar
    • 2 eggs
    • 5 fl oz of butter milk***
    • 1 tsp of baking powder
    • 8oz flour
    • 6oz sultanas
    • 4oz chopped walnuts
    • The grated rind of 3 large oranges
    • 1 tsp of vanilla

    *** TIP – If you don’t have any butter milk you can use normal milk and by adding a touch of lemon juice, it will turn sour and can be used instead!***

    For the drizzle

    • Juice of 3 large oranges
    • 4 oz of caster sugar

    Method

    1. Lightly grease a bundt tin with some butter or oil. Pre heat your oven to 180 degrees / gas mark 4.
    2. Cream together the butter and sugar together until light and fluffy. I used my Kenwood K mix for this but it can easily be done by hand!
    3. Beat in your two eggs (one at a time), then add in your buttermilk and vanilla essence and mix well.
    4. Mix in your flour and baking powder before stirring in the sultanas, walnuts and orange rind until evenly distributed through your cake mix.
    5. Add to your pre greased bundt tin and bake in the middle of the oven for 45 minutes – an hour. If the cake starts to brown too much then cover with some foil to allow the sponge to cook right through without burning the top.
    6. Whilst your cake is cooking, mix together the juice of the three oranges with your caster sugar and let it sit until needed.
    7. Once your cake is cooked, leave it to cool a little in the tin before turning out. Make some small slits through the top of the cake and pour over your orange drizzle carefully making sure the syrup runs into the slits rather than straight off the cake! Leave the cake to cool completely and let the drizzle soak in.
    8. Enjoy!

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    Mummy Mishaps
    *I was kindly gifted a voucher from Tesco towards the ingredients for my drizzle cake as part of the #GBBOBloggers2016 *
    16